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Author Notes: These lofty banana pancakes taste so naughty without being heavy (before or after you eat them). They really hit the spot.They are simple to make, taste a bit on the naughty side while being healthy. *Note to the pancake chef: When you freshly grind your flax seeds, store them in a sealed container in the refrigerator to preserve their freshness for the week. I frequently have (peeled) frozen bananas stored in the fridge and have thawed them (and their juice) and it works beautiful in these pancakes as well. —Sarah Wadsworth
- 3 ripe bananas, mashed
- 1/4 cup fresh ground flax seeds
- 1 1/2 cups plain kefir or plain yogurt
- 2 tablespoons brown sugar
- 2 teaspoons cinnamon
- 3 eggs
- 1/4 tablespoon neutral oil
- 1 1/2 cups gluten free flour mix
- 2 teaspoons baking powder
- 1 teaspoon salt
- In a large bowl, combine mashed bananas, brown sugar, cinnamon, yogurt/kefir, eggs, oil, and freshly ground flax seeds. Give a good whip so they are evenly mixed. In a medium bowl, whisk together gluten free flour mix, baking powder, and salt. Add this dry mix to the wet banana mixture and give a good stir. Let sit for 10-15 minutes while you sort your pan(s).
- Preheat a good cast iron skillet (or skillets) over medium high heat. Once hot, place a little oil either directly in the pan or on a paper towel, (you will continue to reapply a little bit of oil before each pancake). Give pancake batter a stir and keep in mind the thicker the batter, the thicker the pancakes. So, if you like them a little thinner, add a little bit of a milk (rice or almond works great) to thin the batter down. Add ½ cup of batter to hot pan and let sit for a minute or so before taking a peek on an edge to see how brown it is. Flip the pancake after some bubbles appear on the edge and let cook for a couple minutes on the other side. Remove and enjoy with your own ration of maple syrup and butter.